Olive Magazine

Prawn and coconut fritters with cucumber pickle

Published: April 21, 2015 at 5:11 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4 as a starter

These prawn and coconut fritters with cucumber pickle make for a delicious, flavour-packed starter. The coconut lends a slight sweetness while the pickled cucumbers add a spicy, acidic kick.

Nutrition:
NutrientUnit
kcal242
fat11.3g
saturates7.4g
carbs18.4g
sugars0g
fibre2.1g
protein15.8g
salt1.7g
Advertisement

Ingredients

  • 75g plain flour
  • 1 egg, beaten 
  • 125ml coconut milk
  • 1 tbsp dessicated coconut, toasted
  • 300g small cooked prawns, patted dry with kitchen paper 
  • 2 spring onions, chopped
  • sunflower oil
  • a handful salad leaves
  • a small handful coriander leaves
  • 12cm chunk cucumber, diced
  • 1 shallot, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 tbsp rice wine vinegar
  • 2 tsp caster sugar

Method

  • STEP 1

    Step 1

    Put the flour in a bowl with 1/4 tsp of salt, and make a well in the centre. Pour in the egg and coconut milk and whisk until smooth. Stir in the desiccated coconut, prawns and spring onions, and leave for a minute while you make the pickle.

  • STEP 2

    Step 2

    Mix all the cucumber pickle ingredients with a pinch of salt. Mix the salad leaves and coriander together.

  • STEP 3

    Step 3

    Wipe a non-stick frying pan with a little sunflower oil and warm over a medium heat. Spoon 2-3 pancakes into the pan at a time and cook for 2-3 minutes on each side before flipping. Repeat until you’ve used up all the batter (keep the first batches warm in a low oven if you like) then serve immediately with the pickle, and some coriander and salad leaves.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content